I found out that I either have a benign tumour or a cyst in the back of my head which is causing a whole heap of havoc ... So on top of our normal crazy schedule .. I have had scans .. and specialist appointments for myself to boot .. and that is without even mentioning the days I have had extreme vertigo and migraines ... *Yay*
So I thought I would slip back in with something a little bit easy.. that I have been meaning to do for a while now :D Hope you'll forgive me xx
Sooooooooooo one of Boogies new found things ... Is dipping Toast or VERY CRUSTY bread into soup ... He gets a little bit of the flavour .. without toooooo much of the texture ...
The go to favourite for the last few weeks has been chicken and sweet corn ... I make it relatively from scratch .. and let me tell you it is probably one of the most fiddly soups I have EVER had to deal with .. Apart from our family "Brodo" recipe .. which drives me CRAZY picking out the bones *URGH*
Anyway thought I would share it a little cos it is soooo damn yummy .. I have been storing it in the freezer without the rice ... and has been making life sooo much easier on a busy day all I have to do is steam some rice in the rice cooker which I do while doing the whole bath routine :D .. Can't really sneak too many veggies etc into this one .. but it tastes sooo damn good!!!
Here goes :
2 litres* chicken stock (You can cheat & use stock cubes, or you can pre-make the real stuff mmm)
4 chicken breast fillets
Light soy sauce
4 teaspoons finely grated fresh ginger
3 Cloves minced/finely chopped Garlic
60ml (1/4 cup) water
2 x 420g can creamed corn
2 x 300g can corn kernels, rinsed, drained
4 egg whites
1 teaspoon sesame oil (for each bowl at the end)
6 green spring onions, thinly sliced diagonally
Salt & freshly ground black pepper
Sambal/Chilli Paste for taste on the top
Start with your Stock and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes or until chicken is cooked through.
Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred with a fork against the chicken grain is easier ...
Add the garlic and ginger to the pot mixture. Place the cornflour in a small bowl and gradually stir in the soy sauce until it makes a smooth paste and is combined. Gradually stir the cornflour mixture into the pot. You may need to do it a couple of times to get it thick enough or to your liking... Stir for 2 minutes or until the mixture thickens slightly.
Add the chicken back in with the creamed corn, corn and cook, stirring occasionally, for 2 minutes or until hot....
Use a fork to whisk the egg whites in a small bowl. Slowly pour it bit by bit into the soup .. you need to use a chop stick and wisp them through so you don't end up with BIG clumps of egg ... Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
Apart from the rice (which I do in a rice cooker so takes me 2 seconds to do while everything else is going on ... if you leave that and the chicken in the stock for a while ... you don't really need to do anything except for the last few ingredients Takes about 10 mins of prep .. and 10 mins to cook once your chicken is ready ...
I serve it over steamed rice ... cos that is how I have it at the local chinese shop for lunch and I LOVEEEEE it that way lol But I also add some baby spinach to my bowl too between the rice and soup layer!! Then on top a drizzle of sesame oil ... Salt and Pepper to taste ... Spring onions and some of the chilli or sambal..
It takes a little while, but it is totally worth the effort!!!! YUM!
|Just for the record this is MY bowl lol ... there is no way little Mr sensory would have something green in his bowl hehe x|